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1

Heat oven to 425°F. Line 13x9-inch (3-quart) glass baking dish with heavy-duty foil. Place potatoes and carrots in dish; toss with 2 teaspoons of the oil. Sprinkle 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper over vegetables; toss and arrange in single layer in dish. Roast 15 minutes. Add Brussels sprouts and leek to baking dish; toss with remaining 2 teaspoons olive oil, 1/2 teaspoon salt and 1/8 teaspoon pepper. Spread all vegetables in single layer. Roast 15 to 20 minutes longer or just until tender when pierced with fork. Carefully remove foil and vegetables from dish; set aside.

2

Spray same baking dish with cooking spray. In 2-cup microwavable glass measuring cup, mix water and sugar. Microwave uncovered on High 2 to 3 minutes or just until amber colored. Carefully stir in vinegar (mixture will bubble up). Pour evenly into baking dish; quickly spread over bottom. Sprinkle oregano and sage over sugar-vinegar mixture in baking dish. Arrange vegetable over herbs in dish. Sprinkle evenly with cheese.

3

On lightly floured surface, roll out puff pastry with rolling pin into 13x9-inch rectangle. Place pastry over vegetables, folding edges under to fit if necessary. Pierce pastry all over with fork. Bake 20 to 25 minutes longer or until pastry is golden brown. Remove from oven; cool 10 minutes. Place heatproof serving platter upside down over baking dish. Carefully turn platter and dish over; remove dish. If necessary, replace any vegetables or glaze that stick to dish. Cut into squares.

Expert Tips

Get this upside-down pot pie into the oven quickly by roasting the vegetables the day before. Cover and refrigerate them until you're ready to continue making the rest of the recipe.